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Meaty Skillet Bucatini Pie Recipe

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3.8 from 5 reviews

A hearty, comforting Meaty Skillet Bucatini Pie combining ground beef, marinara sauce, and bucatini pasta baked with a blend of Italian cheeses for a golden, bubbly finish. This one-pan meal is perfect for an easy weeknight dinner with rich flavors and a crispy cheese topping.

Ingredients

Meat Sauce

  • 1 pound lean ground beef
  • Kosher salt and pepper, to taste
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 6 garlic cloves, minced
  • 32 ounces marinara sauce

Pasta & Cheese

  • 1 pound bucatini pasta
  • 1 ½ cups shredded Italian cheeses (like mozzarella and provolone)
  • Finely grated parmesan cheese, for topping
  • Fresh basil, for topping

Instructions

  1. Preheat and prepare: Preheat the oven to 400°F. Bring a large pot of salted water to a boil for cooking the pasta.
  2. Cook the beef: Heat a large (12+ inch) oven-safe skillet over medium heat. Add ground beef and season generously with salt and pepper. Cook for about 5 to 6 minutes, stirring until browned and fully cooked. Stir in dried basil, oregano, and minced garlic. Then add half of the marinara sauce and reduce heat to low to let it simmer mildly.
  3. Cook the pasta: Cook bucatini according to package instructions until al dente. Drain the pasta well.
  4. Combine pasta and sauce: Immediately add the drained pasta to the skillet with the meat sauce. Use kitchen tongs to mix thoroughly so the pasta is evenly coated. Pour the remaining marinara sauce over the mixture and toss again until well combined.
  5. Add cheese: Stir in 1 cup of shredded Italian cheese to the pasta mixture evenly. Then sprinkle the remaining ½ cup on top of the skillet for a cheesy crust.
  6. Bake the pie: Place the skillet in the preheated oven and bake for 25 to 30 minutes until the top is golden, bubbly, and slightly crispy.
  7. Finish and serve: Remove skillet from oven and top with grated parmesan cheese and fresh basil leaves. Let the baked bucatini pie rest for 10 to 15 minutes before slicing and serving to allow flavors to settle.

Notes

  • Use a large, oven-safe skillet to ensure even cooking and easy transfer to the oven.
  • Bucatini is a thick spaghetti-like pasta with a hole running through the center; it holds the sauce nicely, but penne or rigatoni can be a good substitute.
  • Resting the dish post-baking helps the cheese set and makes slicing easier.
  • For a spicier kick, add red pepper flakes when sautéing the beef.
  • Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven or microwave.

Find it online: https://marthatasty.com/meaty-skillet-bucatini-pie-recipe/